Author: Robert Andrews

Soft boiled egg

Soft boiled egg

Heat water to 190°
Gently add room temperature eggs
Turn off heat and cover and start timing
Time 4 minutes for soft-boiled egg,
Five minutes for medium boiled egg

Use toast strips to dip into egg

Serve with non-reactive spoon

Alternately, turn out into a small glass dish and serve with your toast

Martha Stewart calls this soldiers

Robert@RobertAndrews.NET

Horchata From Scratch

INGREDIENTS FOR EASY HORCHATA  ( to make 2 bottles )

  • 1 C cooked white rice
  • 1 tsp ground cinnamon
  • 1/4 cup sugar
  • 1 C hot water
  • 1 C hot milk
  • 1/2 tsp vanilla
  • just a pinch of salt Ground cinnamon for garnish when serving.

STEP BY STEP

  1. Mix rice, cinnamon, sugar and 1 cup hot water
  2. Let sit at room temperature for 1 hour
  3. Stir just to mix
  4. Add 1 cup hot milk and stir again just to mix
  5. Let sit for another two hours at room temperature
  6. Strain through a fine sieve into empty bottles
  7. Store in the fridge for up to a week
  8. Shake the bottle before serving
  9. Serve over ice and garnish with a sprinkle of cinnamon

INGREDIENTS FOR A MORE COMPLEX and AUTHENTIC HORCHATA

  • 1 cup uncooked white long-grain rice
  • 5 cups water
  • 1/2 cup milk
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon ground Mexican cinnamon
  • 2/3 cup white sugar

STEP BY STEP

  1. Put rice into a bowl and fill with water, pour through strainer
  2. Repeat Step 1 until water in bowl is clear
  3. Add the rice to 3 Cups boiling hot water
  4. Let rest for about an hour
  5. Add 2 Cups cooler water and add to a blender
  6. Blend until the rice just begins to break up, no longer than 1 minute
  7. Let rice and water stand at room temperature for at least 3 hours
  8. .Strain the rice water into a pitcher using double layer of cheesecloth, or a very fine sieve.
  9. Discard the rice.
  10. Add the vanilla, cinnamon, and sugar
  11. Stir until blended
  12. Stir the milk into the rice water.
  13. Chill and stir before serving over ice.
  14. Keeps for no longer than 10 days.

OH, ONE MORE THING …

  • In El Salvador, horchata is primarily made from morro seeds, not rice.
  • Other flavorings that you can grind up with the rice are peanuts, almonds and cashews.
  • Other common ingredients include ground cocoa, cinnamon, sesame seeds, nutmeg and vanilla.
  • If you don’t have a blender, you can use rice flour instead of rice
  • Use emptied water bottles for storing your finished horchata.

Macaroni Salad

Recipe One:  Simple and Quick

    1. Two C cooked elbow macaroni – drain and cool
    2. Combine
      • 1 C Mayo or Miracle Whip
      • 2 TBL milk
      • 1 TBL sugar
      • 1 TBL apple cider vinegar
      • shredded carrots
      • scallions – sliced or chopped 1/4 inch on the bias
      • small (or half) grated onion
      • 1 stalk celery – diced or minced
      • pinch of salt
    3. Optional enhancements:  peas, bell pepper, Dijon, cheddar,relish, dill, salt, scant black pepper
    4. Fold to combine and refrigerate at least an hour

 

Quick and Healthy Treat & Healthy Start

Healthy Start Breakfast

Here is an easy meal you can make at home:

  • In a parfait glass
    • Add 1/4 C chopped & macerated fruit
    • A a short layer of granola
    • Add some greek yogurt
    • Top with plain sugar
      • Brulee the sugar topping

On the run?  Here is something you can make the night before, and take with you while you travel:

Grandpa’s Tip:  Mix in 1 egg white and 1 TBL sugar . . . yeah, I know what it says !

Quick and Healthy

Spinach Lasagna

Spinach Lasagna
America’s Test Kitchen

3 boxes Frozen spinach . Thawed
Put in cloth and squeeze
Cut up in food processor
Might need a little of squeezed liquid
Set aside

Sauce
2 tbl olive oil
1 minced onion . Sauté
5 cloves garlic
Red pepper flakes
56 oz crushed tomatoes
1/2 C of your spinach
Heat

Filling
3 C Ricotta whole milk . Food process
Add spinach liquid
1.5 C parm cheese
2 eggs
Salt, pepper
3 tbl chopped basil
Combine in food proc
Mix with rest of chopped spinach
Separate into 3 kind of equal portions

Sauce in bottom of casserole dish . Spread
Layer noodles
Layer filling
Layer 2/3 C mozzarella
Layer again sauce, noodles, filling, cheese
Repeat one more time
Last layers noodles, sauce and cheese

Cover with sprayed foil
Bake 375° for 40 minutes

Remove foil and bake 10 more minutes

Let set 30 minutes before cutting

Hard cheese 2 oz per cup
Soft cheese about 4 oz per cup

Robert@RobertAndrews.NET

Pad Thai in Ten Easy Steps

You might have laughed when you read the title of this recipe, but each step is really easy.  This takes some time, but is a perfectly good recipe for beginning chefs.

Read this recipe through, and gather your ingredients.  You want everything to be “mis en place.”  This means, prepare everything before you start, because things move quickly.  See Step 10 for alternative toppings that you should have ready.

INGREDIENTS and STEP BY STEP

Step One:  Spicy Vinegar Dressing

  • 1/3 C white vinegar – heated 30 seconds in microwave
  • 1/2 tsp granulated sugar
  • 1 or 2 serrano peppers – cut into extremely thin rings
  • Combine in a small glass bowl and set aside

Step Two:  Daikon Radish Sticks

  • 1/4 C water – heated 30 seconds in microwave
  • 1 tsp sugar – dissolved in hot water
  • 1/4 tsp salt – dissolved in hot water
  • 1/2 tsp white vinegar
  • Daikon (or regular) radish
    – Cut into flat disks, then cut into thin sticks
  • Combine in a small glass bowl and set aside

Step Three: Tamarind Fish Sauce

  • 1/4 C fish sauce or nam plah – available at most Asian markets
  • 3 TBL sugar
  • 1 TBL soy sauce
  • 1 tsp corn starch
  • 1/4 C tamarind concentrate (be sure to make sure it says “Product of Thailand” or something similar)
  • Zest and juice from one lime
  • Combine in a small glass bowl and set aside

Step Four: Crispy Shrimp

  • Six pieces of shrimp coarsely chopped or halved along the vein
  • Toss with 1/8 tsp sugar and 1/8 tsp coarse sea salt
  • Spread out on a glass plate and microwave for 2 minutes at 50% power
  • Set aside for later use
  • … or just buy and use 2 TBL packaged dried shrimp

Step Five: Cook Rice Noodles

  • Put 8 oz of 1/4 inch rice noodles in a large mixing bowl with 1/2 tsp salt
  • Pour in 6 C boiling hot water (all at once)
  • Toss until all noodles are coated
  • Let rest for 8-10 minutes – tossing occasionally

Step Six: Soften Garlic and Onions

  • Mince garlic and 6 scallions (both green and white)
  • Heat 1 tsp olive oil
  • Lightly cook only until garlic has softened, not browned
  • Set aside for later use

Step Seven: 1 LB Cooked Protein

  • If using whole shrimp, make sure shrimp has been properly deveined
  • If using Tofu, make sure you cook until the edges are slightly crispy
  • If using Pork Loin, trim into thin strips before cooking
  • Toss protein in 1 TBL sugar
  • Cook in 2 TBL sesame oil until browned (all sides)
  • Set aside for later use

Step Eight: Cook eggs and combine with Protein

  • Beat 4 eggs well
  • In the pot just used for your protein, soft scramble the eggs in 2 TBL EVOO – do not overcook
  • Combine eggs with protein
  • Remove from heat and set aside for later use

Step Nine: Combine all Ingredients with Noodles

  • Put noodles into a colander to drain
  • Move noodles to mixing bowl
  • Toss noodles with 1 tsp sesame oil
  • Toss with vinegar mix created in Step 1
  • Toss with radish mix from Step 2
  • Toss with the sauce from Step 3
  • Toss with crispy shrimp from Step 4

Step 10: Plate, Top and Serve

  • Put noodle mixture on a serving plate
  • Top with bean sprouts
  • Top with crushed peanuts
  • Top with scallion mixture Step 6
  • Top with proteins from Steps 7 and 8
  • Top with fresh cilantro

If it still seems too difficult, see PAD THAI IN FIVE STEPS

Doubling the Recipe:

Cook’s Note: If you want to double this recipe, DO NOT double the ingredients, for the bulk will be too much to work with. Rather, make the dish twice. If you plan to make this for company, cook noodles ahead of time and add bean sprouts and garlic chives when you heat it up. If it is an informal gathering, it is fun to let your guests cook their own noodles.

Making Your Own Tamarind Sauce

You can buy premixed tamarind concentrate or make your own tamarind juice. Buy a package of compressed tamarind pulp at any Asian market, cut off 3 tablespoons of paste and soak in 1 1/2 cups of warm water for 20 minutes. Squeeze out the pulp and discard; the remaining liquid is tamarind juice. Store any leftover juice or noodle sauce in a tightly sealed container in the refrigerator or freezer.

 

Grandma’s Beans

Grandma’s Beans

1 C dry beans
Wash in cold water
Strain and remove any rocks, etc
Add to 1.5 C warm water and 1 can stock in soup pan
Cover and bring to a boil (or about 200°)
Start timing, and cook 2 minutes
Remove from heat and cover
Let set 60 minutes
Add 1 tsp salt per 1 C beans
Add med pieces celery, onion, carrot, garlic
Add bay leaf, 1 slice raw bacon, ham (or other) bone
Bring back to 200° or gentle boil, then simmer 2 hours
Stir very lightly and check water level every 30 minutes
Taste one bean. If necessary, cook 30 more minutes
Serve hot with crackers, bread or tortilla

For refried beans, drain and smash
(Keep liquid for soup and thinning beans later)
Add a generous sprinkle of grated cheddar cheese
Mix together
Add tablespoons of cooking liquid, and continue mixing, until texture is to your taste

Robert@RobertAndrews.NET

Simple Carbohydrates

Eliminate massive amounts of processed foods such as white sugar, white rice, and white flour.

Also limit things made with white flour such as pizza, white bread, biscuits, tortillas, pancakes, and other stuff that is simply delicious.

Limit intake of white potatoes, and choose when you can sweet potatoes and yams.

Rather than white rice, choose brown rice.

Rather than hard liquor, choose a red or white wine for your evening drink.

Simple Carbs

Cauliflower Steak

Cut cauliflower head down middle
Remove leaves, etc – … pieces
Cut 1 1/2 inch thick steak

Braise in White Wine, veggie broth
Top with bay leaves, Salt, pepper, evoo
Cover and Cook 1 hour at 350°

Sear in pan over hot oil
Add evoo to steel skillet for 5 minutes each side to blacken

Plate and Top with pistou

Pistou Topping
Lots of Green olives, half as many Kalamata olives, orange segments with juice, lemon juice, golden raisins, parsley, garlic slices, salt, pepper, evoo
. Mix and marinate overnight in the fridge

Robert@RobertAndrews.NET

Chicken Enchiladas

Sauce – Blend all raw

  • 1 LB tomatillos – peeled and washed
  • 1 onion – minced and sautéed
  • 2 cloves garlic
  • 2 serrano chiles – seeds removed
    jalapeño chiles for a milder sauce
  • 1/4 C chicken broth
  • 1/2 tsp salt
  • 1 C fresh cilantro
  1. Boil two chicken breasts in pot with onion, celery and carrot.  Parsnip too if you have it.  Cover with water and braise for one hour.  Skim out the fat as it rises to the top.
    ALT:   Put into covered skillet for 30 minutes at lowest heat possible.  Cook to 165º internal temp.  About 35 minutes.
  2. Bring second heavy pot up to heat and add 2 T canola oil
  3. Strain sauce and pour into pot
  4. Add 1/2 C of your broth and 1/2 C Mexican crema into the sauce
  5. Add (to taste) cumin, brown sugar, garlic powder, onion powder and ancho chiles
  6. Bring up to simmer and cook about 5 minutes
  7. Meanwhile shred your chicken
  8. Put 1 C of sauce in the bottom of a casserole
    ALT TO NEXT STEPS:  Fill up tortilla with fillings, and pour topping over top
  9. Layer corn tortillas, then chicken, then shredded Monterey Jack cheese, then more sauce.
  10. OPT:  Add a layer of cooked and peeled green chiles
  11. Drizzla some ranch dressing over top
  12. Repeat one more time
  13. Top with crema and shredded muenster and Oaxaca cheese
  14. Bake at 350° until cheese is melted . About 20 minutes

Can prepare ahead of time WITHOUT melting cheese. Refrigerate. Bring to room temp, then bake 45 minutes at 325°

Garnish with pickled red onions
Sliced red onion, salt, cider vinegar, mex oregano
Marinate 15 minutes
Top with sprouts, escarole, avocado, tomato, radish, sour cream, chipotle crema, queso fresco, refried beans

Chipotle Crema Spread
Sour cream, cream cheese, chipotle chilies
Keep thick . Stock to thin if necessary

Robert@RobertAndrews.NET

Chicken Enchilada

Churros

Scratch Churros

  • 2 C water
  • 6 TBL butter
  • 1/2 tsp salt
  • 2 TBL granulated sugar
  • 1 TBL vanilla extract
    to be added later – do not simmer in Step 1
  • 2 C AP flour and 2 eggs

CHOUX PASTRY

  1. Simmer above ingredients in a small pot for 3-5 minutes
  2. Meanwhile, gather together
    • 2 C AP flour
    • 2 eggs
  3. Add flour and mix well over heat until ball forms
    • Move to a mixing bowl / stand mixer
    • Add 1 egg, and mix until incorporated
    • Add another egg, and mix
  4. Pipe using a 5/8 closed tip star tip while still warm
    Cut with scissors at about 4-5 inches and place on baking sheet, or drop straight into 2″ hot oil
    Oil should be about 365º – 375º
  5. Chill 15 minutes in the refrigerator if on baking sheet
  6. Combine 1/2 C sugar and 1 tsp cinnamon in a large bowl
    Sanding sugar or Turbinado sugar if you have it.
    Grandpa’s CinnaSugar is good to keep on hand
  7. Fry in hot oil for about 3-6 minutes
    No more than 5 at a time – agitate frequently
    = or cover lightly with foil and bake at 400º for 18-22 minutes
    Turn off oven and leave in oven for 10 more minutes with oven door cracked
  8. Drain 15 seconds on a paper towel (if fried)
  9. Toss, sprinkle, or roll in your CinnaSugar mixture
  10. Dip in Chocolate Dipping Sauce to eat

Chocolate Dipping Sauce

  • 4-6 oz semi sweet chocolate
    • or bitter sweet chocolate with 1 TBL sugar
  • 1/3 C heavy cream (very warm – almost hot)
  • 1/3 C whole milk
  • 1/4 tsp vanilla
    • or 1 vanilla bean – split and scrape out vanilla

Alternate:  Use Dulce de Leche

 

Easy Pan churros

  • Puff pastry
  • Cut 1 sheet into 8 strips – alternately, cut strips on a bias to make diamonds
    If in strips, twist about 3-4 times before putting into hot oil
  • Cook in hot waffle iron or deep fry in peanut oil in a skillet

SWEET:   Toss in 2 TBL Grandpa’s CinnaSugar® plus another 2 TBL Turbinado sugar

SAVORY:  Toss in 1/4 C grated Parmesan cheese while still hot

Dipping sauce
Crema Mexicana
Melted dark chocolate
Cinnamon
Cayenne or ancho chile powder

 

Restaurant Points of Evaluation

Dirty Chair… Never fully cleaned

Menus on Plates… Ask for new

Menu in slip cover… Food

No water waiting for you… Bacteria at room temp

Lemon… Bring me a whole lemon

Bread… Basket liner or plastic wrap
. Some recycle . Ask for hot baked loaf

Table cloth… Paper is cleaner

Look at Trashcan, and state of bathroom

Dirtiest stalls… Handicapped and last, then first
. Use middle

Do not go right before closing time, things are frequently under warming lamps

Robert@RobertAndrews.NET

Barbacoa

Adapted From Pati’s Mexican Table

Beef Brisket
Sear over high heat and set aside

Ancho and guajillo chiles . Blacken and remove skin
Grind and strain
Oregano, Alspice, Cloves, Cinnamon, Salt and pepper
Blend with Tomato, Onion, Garlic, Apple cider vinegar
Cook in hot pot 15 minutes

Place each meat in center of banana leaf
Coat with marinade
Wrap and pace in pot
Add a beer and bake at 325° for 3 hours

This is a recipe adapted from Diamond Ranch
Marinate your Beef Top or Bottom Round overnight
Sear meat in cast iron skillet – Dutch Oven is even better
Toss in onions and spices
Add garlic near the end of the searing process
Add 4 C chicken stock
Bring up to a simmer
Add 1/4 C cider vinegar
Move into covered crock pot for 4-6 hours
or put in oven at 250 degrees COVERED for the same amount of time

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